Sometimes you just need something warm and fudgy after a long day.
These protein chickpea blondies satisfy your sweet tooth without the sugar crash. They are perfect for your healthy reset or a quick post-workout snack. You won’t believe there are no flour or eggs in these treats. This recipe is simple, fast, and uses items already in your pantry.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy weeknights when you want a treat. It fits perfectly into your meal prep routine for the week ahead. Each square is packed with fiber and protein to keep you full. Your kids will love the chocolate chips and never guess the secret ingredient. It is a nutritious way to enjoy dessert any time of year. You get all the flavor of a traditional blondie with better ingredients.
The texture is incredibly moist and dense like a fudge brownie. Using almond butter provides healthy fats that keep the blondies very tender. It is also a great way to use up that extra can of beans. You can feel good about serving these to your whole family. They are naturally gluten-free and very easy for beginners to bake.
Simple Method
Making these blondies is as easy as using your food processor. You just toss everything in and let the machine do the hard work. There is no messy flour or complicated folding required here. Even if you are new to baking, you can master this recipe quickly. It takes less than ten minutes to prep the entire batter. You will love how fast the cleanup is afterward.
Ingredients You’ll Need
Most of these items are likely already in your pantry staples collection right now.
- 1 can (15 oz) chickpeas, thoroughly rinsed, drained, and patted dry
- 1/2 cup natural creamy almond butter (unsweetened)
- 1/3 cup sugar-free maple-flavored syrup (monk fruit or erythritol based)
- 1/2 cup vanilla protein powder (whey isolate or vegan pea/brown rice blend)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup sugar-free dark chocolate chips (divided)
Step-by-Step
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Place the chickpeas, almond butter, sugar-free syrup, protein powder, vanilla extract, baking powder, baking soda, and salt into a high-speed food processor.
- Process the mixture on high for 2 to 3 minutes, stopping occasionally to scrape down the sides, until the batter is completely smooth and no chickpea skins are visible.
- Remove the processor blade and manually fold in 1/4 cup of the sugar-free chocolate chips using a spatula.
- Transfer the batter into the prepared baking pan, smoothing the surface with an offset spatula.
- Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
- Bake for 22 to 25 minutes. The edges should be lightly golden, but the center should still look slightly soft to ensure a fudgy texture.
- Remove from the oven and allow the blondies to cool completely in the pan for at least 45 minutes. This step is critical for the structure to set in the absence of flour.
- Lift the parchment paper to remove the blondies and slice into 12 even squares.
Best Ways to Enjoy It
Serve these blondies warm with a cold glass of almond milk. They are excellent alongside your morning coffee for a sweet start. You can also pack them in lunchboxes for a kid-approved snack. For a fancy date night, serve them with a dollop of Greek yogurt. They look beautiful on a platter for any holiday gathering or potluck. They are versatile enough for any time of the day.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. They will stay fudgy and fresh for up to five days. You can also freeze individual squares for a quick snack later. Simply wrap them tightly in plastic wrap before freezing. Reheat in the microwave for 15 seconds to get that melty chocolate texture again. They actually taste even better the second day after the flavors meld.
Tips for Best Results
- Dry your chickpeas thoroughly with a paper towel before blending.
- Don’t skip the 45-minute cooling time or they might crumble.
- Use a high-speed blender if you do not have a food processor.
- Avoid overbaking to keep the center nice and soft.
- Add a pinch of extra sea salt on top for a gourmet touch.
- Double the batch for a holiday potluck or large family gathering.
- Check the expiration date on your baking powder for the best lift.
- Rinse the chickpeas very well to remove any salty canned flavor.
Ways to Switch It Up
- Swap almond butter for sunflower seed butter for a nut-free version.
- Use a chocolate protein powder for a double chocolate experience.
- Add a handful of fresh summer berries to the batter before baking.
- Replace chocolate chips with chopped walnuts for extra crunch.
- Use honey instead of maple syrup if you prefer a different sweetness.
Common Questions
Do these blondies taste like chickpeas?
Not at all! Once they are blended and baked, the beans create a creamy texture. The vanilla and almond butter mask any bean flavor perfectly. You will be pleasantly surprised by the taste.
Can I make these vegan?
Yes, you certainly can. Just ensure your protein powder and chocolate chips are plant-based. The recipe is already naturally egg-free and dairy-free optional. It is very flexible for different diets.
How do I know when they are done?
The edges will look golden brown and pull away slightly. The middle should still have a little jiggle when shaken. This ensures they stay moist and fudgy throughout. Trust the timer and let them cool.
I hope these healthy treats bring a little joy to your busy week. They are the perfect way to stay on track while enjoying something sweet. Happy baking!
— Alex
Ultimate Protein Chickpea Blondies (Flourless & Sugar-Free)
Ingredients
- 1 can (15 oz) chickpeas, thoroughly rinsed, drained, and patted dry
- 1/2 cup natural creamy almond butter (unsweetened)
- 1/3 cup sugar -free maple-flavored syrup (monk fruit or erythritol based)
- 1/2 cup vanilla protein powder (whey isolate or vegan pea/brown rice blend)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup sugar -free dark chocolate chips (divided)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Place the chickpeas, almond butter, sugar-free syrup, protein powder, vanilla extract, baking powder, baking soda, and salt into a high-speed food processor.
- Process the mixture on high for 2 to 3 minutes, stopping occasionally to scrape down the sides, until the batter is completely smooth and no chickpea skins are visible.
- Remove the processor blade and manually fold in 1/4 cup of the sugar-free chocolate chips using a spatula.
- Transfer the batter into the prepared baking pan, smoothing the surface with an offset spatula.
- Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
- Bake for 22 to 25 minutes. The edges should be lightly golden, but the center should still look slightly soft to ensure a fudgy texture.
- Remove from the oven and allow the blondies to cool completely in the pan for at least 45 minutes. This step is critical for the structure to set in the absence of flour.
- Lift the parchment paper to remove the blondies and slice into 12 even squares.
